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Ministerial chicken cutlets
1 serving
Cut chicken fillet (chicken breast without skin and bones) into very small cubes. Using a fork, mix the egg thoroughly with starch and mayonnaise, salt, pepper (you can add garlic passed through the press). Mix the chicken pieces with the resulting mass. Pour the oil into the pan and heat over a medium heat. Spoon the mass into the pan like a fritter. When the underside is browned, turn the cutlets over, lower the heat and fry until tender under the lid.
Cut chicken fillet (chicken breast without skin and bones) into very small cubes. Using a fork, mix the egg thoroughly with starch and mayonnaise, salt, pepper (you can add garlic passed through the press). Mix the chicken pieces with the resulting mass. Pour the oil into the pan and heat over a medium heat. Spoon the mass into the pan like a fritter. When the underside is browned, turn the cutlets over, lower the heat and fry until tender under the lid.
chicken fillet - 500 g, eggs - 1 pc., mayonnaise - 2-3 tbsp. spoons, potato starch - 1 tbsp. spoon, salt to taste, pepper to taste, garlic (optional) 1 wedge
